Early start was a struggle after a late night. Good thing I had most stuff packed and ready at 1:30 am. Brain was fried for the packing to go - we are driving north to meet up with my wife's sister and kids visiting her brother. Day was cooking up into a hot one. Headed north. Stopped at Singleton for fuel. Plan was to stop for a lunch break
Stopped at Muswellbrook Cheese Factory for a coffee and maybe lunch - long queue for tables - take away coffee only
Some interesting signals of family Chesworth cheese story
Two English names do not make Double Dutch.
This is closer to the mark. Milk producers
Next stop was not lunch - echidna crossing the road
Made it to guest house in Nundle just after 2:00 pm - cricket match being played in the oval across the road. At last I could make a sandwich for lunch
Headed down to Woolomin to meet the family. My job is to magicianise the meat. Afternoon was drinking hot - was tempted to sink a lot of beers - only had one alcohol free and a lot later one more
Pork belly getting set to finish off and crisp up. Simple recipe - score and salt the top - punch lots of holes with a fork or skewer. Brush underside with rice wine - sprinkle also with salt and pepper and five spice powder (I make my own) and fresh thyme. Sous vide at 158F for 16 hours
Pork ribs ready to go. Remove the membrane - paper towel helps. Seasoned with salt and pepper and your favourite rub (left over seasoning, salt, pepper, paprika, mustard powder, garlic powder). Sous vide for 10 hours at ths same temperature.
At end of sous vide time, I cooled the meat under cold water - just wanting to get the meat to stop cooking for our trip north
The photos are after opening up - scraped off a lot of the gelatin.
Ribs were cooked on bbq with barbecue sauce. Pork belly was cooked in oven at 180C for 39 minutes. Crisping the skin done in a frying pan as grill would not hack it.
The new foal - Party Pie
My wife's niece had a go on riding one of the horses once it cooled down a bit
Dinner was a feast to add to the pork belly and pork ribs - a half chicken, porter house stakes, corn on the cob. A challenge cooking inside and out - burned a few things outside but the corn was cooked and the pork belly crisp - sorry no photos of end product
Rodney made a salad. We had a good dinner sitting outside as it got dark.
Drove into a storm on the way back to Nundle. Windy and lots of lightning with big branches across the road
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